Triglyceride compositions



United States Patent TRIGLYCERIDE COMPOSITIONS De Witte Nelson,Elmhurst, Ill., assignor to Swift & Company, Chicago, 111., acorporation of Illinois No Drawing. Application June 4, 1956 Serial No.589,052

14 Claims. (Cl. 99122) This invention in general relates to triglyceridecompositions. More specifically, the invention relates to triglyceridecompositions prepared by interesterification of defined mixtures ofanimal and vegetable fats, hydrogenated products thereof, and toshortenings and other fat compositions containing said compositions.

In order to produce a shortening having plastic properties over a widetemperature range, the shortening is usually compounded from a soft baseoil and a relatively small amount of a fully hydrogenated oil oftenreferred to as a plasticizer. An ideal base oil remains fluid over along temperature range, and the plasticizer remains in a solid stateover the same temperature range. To the combination of these two whichare often referred to as standard shortening is often added anemulsifier such as monoglyceride to aid in the formation of goodemulsions, particularly in cake batters. The characteristics of the baseoil, plasticizer and emulsifier varies as does the percentage of eachdepending upon the source of the original oils and also upon the desiredend use of the shortening. The formulation of shortening is not a newart. Cottonseed oil has long been a preferred ingredient for use inmaking base oils, and plasticizers, and as a result, has maintained anaverage higher cost price than most other ingredient fats and oils. Someof the scientific reasons for the plus values of cottonseed oil havebecome apparent in the studies which have resulted in the materialcontained in this disclosure.

Shortening may be plasticized with a certain amount of 60 titer hard\fat or a larger quantity of 50 titer hard fat, for example. The type ofhard fat added has a marked efiect upon the appearance and crystalstability of the shortening. Cottonseed oil hardened to substantiallycomplete saturation (about 60 C. titer) is a preferred plasticizingagent. Hard fat prepared from peanut oil is less desirable, and hardfats prepared from soybean oil or lard are even less desirable. X-raydiffraction photographs of the four hard fats mentioned above indicatethat only cottonseed oil hard fat is stable in its beta primecrystalline form. The other three have as their stable crystal [form thebeta type crystal. Here then in the X-ray studies is a scientificphysical test which demonstrates a difference between cottonseed oil andother common oils. Although this dilterence was discerned by earlierworkers, they apparently did not realize the import or the reason forthe superiority of cottonseed oil.

One explanation of the dilferences between the fully hardened fats usedas plasticizers may be obtained by examining the X-ray crystal patternsof these fats. A more comprehensive description of the techniques ofstudying X-ray crystal patterns and interpreting them may be had byconsulting Ferguson and Fulton, Chem. Rev., 29, 355 (1941); Lutton, J.A. C. S., 67, 524 (1945); and Mitchel, U. S. Patents Nos. 2,521,242 and2,521,243. Simply stated:

It a powdered sample of any one of the substantially fully hydrogenatedfats is mounted in such a manner that X-rays passing through it arerefracted onto a circular ice screen, the refracted light willconcentrate in bands. By measuring these bands, it is possible tocalculate the spacing between molecules of the fat. Most, but not all,fats have three melting points and they correspond to three differentpackings of molecules as shown by X-ray studies.

The lowest melting form of a fat can be recognized by a single line inthe X-ray picture. This is the so-called alpha melting form-the singleline on the X-ray picture demonstating about 4.1 Angstroms distancebetween adjacent molecules. The intermediate melting form shows twolines on the X-ray picture and is called beta prime form. The two linesshowing packing between adjacent molecules of two different distances ofabout 4.2 and 3.8 Angstroms.

The highest melting and most stable form of most fats produces threelines in an X-ray photograph and is known as the beta melting form.Studies show that the adjacent molecules are packed at three differentdistances of about 4.6, 3.8 and 3.7 Angstrom units.

X-ray dififraction photographs of the four hard tfats mentioned earlierindicate that only cottonseed oil hard fat crystallizes in thebeta-prime form as its most stable melting form. The other three,namely, peanut, soybean and lard hard fat, are most stable in their betamelting form. And whereas it is impossible to crystallize cottonseed oilin the beta form, it is also almost impossible to crystallize hardenedlard in the beta prime melting form.

It will be 'an important teaching of the process of this invention thata beta prime stable fat is created from a combination of two fats, eachof which crystallizes in the beta configuration in their most stablemelting forms.

An unusual characteristic of substantially fully hydrogenated cottonseedoil which can easily be demonstrated is that resulting from very slowlycooling the liquid fat. I

Hardened cottonseed oil tends to shrink away from its container whereashardened lard, soybean oil and peanut oil tend to erupt.

It is probably this tendency of hardened cottonseed oil not to eruptupon cooling which makes it so desirable as a plasticizing agent inshortening, particularly in maintaining the desirable surface sheenwhich makes shorten ings plasticized with substantially fullyhydrogenated cottonseed oil so attractive to the eye. Whereas eruptingplasticizers spoil the appearance of a shortening upon aging, hardenedcottonseed oil plasticizer retains the initial desirable appearance evenafter tempering.

The observations of slowly cooled substantially fully hydrogenated fatstudied herein have led to an easy method of studying hard fats. About200 grams of the melted fat contained in a 300 ml. stainless steelbeaker are slowly cooled in an oven held at just below the melting pointof the fat being studied. Fats which erupt on very slow cooling are betastable (X-ray wise) and fats maintaining-a relatively smooth surfacewhile shrinking from the sides of the container are beta prime stable.

In general, the triglyceride compositions of the present inventioncomprise the interesterification product of a mixture of fats whereinthe C acids comprise 2027% of the total C and C acids, the C acidscomprise 73- of the total C and C acids, and the total C and C acids ofthe mixture are more than of the total acids. The iodine value of thereactants is of minor significance because the interesterified productcan be hardened to the desired point by hydrogenation, or the fats maybe hydrogenated prior to interesterification. The conditions ofinteresterification are such that a random redistribution of the fattyacyl radicals of the glyceryl esters of the mixture is attained bytreatment in thepresence of an alkaline interesterification catalystwhile maintaining the reactants in the liquid phase. The alkalineinteresterification catalysts include metallic sodium; sodiumpotassiumamalgam; alkali alcoholates, such as sodium methoxide, sodium ethoxide,and potassium ethoxide; sodium azide; and sodium hydride.

More specifically, the process comprises heating the mixture of fats totemperatures between 50 C. and 150 C. to liquefy the mixture and mixingin 0.1-5.0% by weight of the alakaline catalyst. Agitation of themixture is continued until the random redistribution of the fatty acylradicals is complete. The reaction in some cases is complete in -20minutes, but allowance of about one hour of reaction time is recommendedto further assure complete rearrangement. The reaction is stopped byadding water to kill the catalyst, and the foots are removed. Theproduct is then hydrogenated and/or deodorized, if desired.

In order to achieve the desired product, one fat of the mixture must behigher in percent C acids than the figure selected for the final C acidcontent of the interesterified mixture (between 20% and 27% C acids ofthe total C and C acids), and the other fat should be higher in percentC acids than the figure selected for the final C acid content of theinteresterified mixture (between 73% and 80% of the total C and Cacids). A second criterion for both fats is that they consistpredominantly of C and C acids. Fats which are high in C acids andconsist predominantly of C and C acids include lard, palm oil, stearineportions thereof, and cottonseed oil stearine. Fats which are high in Cacids and consist predominantly of C and C acids include soybean oil,peanut oil, olive oil, sunflower oil, sesame oil, corn oil, linseed oil,and safliower oil.

Examples of specific interesterified, randomly redistributed mixtureswithin the scope of the instant invention follow. They are by no meansexhaustive of the combinations of fats within the scope of the presentinvention and hence should not be construed as placing any limitation onthe invention as defined in the appended claims. Analyses of the acidcontent of each fat is provided because the acid content of anyindividual fat is subject to some variance from batch to batch.

Example 1 Percent Lard 65 C acids percent 31.0 C acids do 65.4 Otheracids do 3.2 Soybean oil C acids percent 10.2 C acids do 88.5 Otheracids do 1.3

Example II Percent Palm oil 67 C acids percent 32.3 C acids do 66.1Other acids do 1.6

Olive oil 33 C acids percent 6.9 C acids do 91.3 Other acids do 0.1

Example III Percent Palm oil C acids percent 45.9 C acids do 53.0 Otheracids do 1.1 Corn oil 60 C acids percent 12.6 C acids do 85.7 Otheracids do 1.7

4 Example IV Percent Lard 71 C acids percent 31.0 C acids d0 65.4 Otheracids do 3.6

Safiiower oil 29 C acids percent 2.9 C acids do 95.1 Other acids do 2.0

Example V Percent Lard C acids percent 29.2 C acids do 67.6 Other acidsdo 3.2

Sunflower oil 10 C acids percent 3.6 C acids do 95.4 Other acids do 1.0

The resultant beta prime crystal pattern of the products of thisinvention and other physical characteristics make them eminentlysuitable as ingredients of shortenings and margarines. They may be usedas the base oil of plastic shortenings (blended or all-hydrogenatedtypes); or in liquid shortenings; or as the hard fat plasticizer of aplastic blended shortening. When used as the base oil, theinteresterified product may be partially hydrogenated to any desireddegree of hardness or may be used without hydrogenation. In preparationof a hard fat, the triglycerides are hydrogenated either before or afterinteresterification to give a final product with a titer of at least 500, preferably about 60 C. For a more detailed discussion of shortenings,see A. E. Bailey, Industrial Oil and Fat Products, 2nd edition,Interscience Publishers, New York, New York, 1951, pp. 234-257.

The basic ingredients of plastic shortenings containing products of thisinvention comprise 8098% animal and/ or vegetable triglyceride softfats, unhydrogenated, partially hydrogenated, or a blend of partiallyhydrogenated and unhydrogenated fats; and 220% highly hydrogenatedanimal or vegetable fat, at least 50 C. titer.

An emulsifier is often added in amounts between 2%,

and 10%, usually 68% of the finished shortening, to improve dispersionof the fat in bakers doughs. A mixture of monoand diglycerides is mostcommonly employed as the emulsifier, but others can be used. Minoramounts of antioxidants and stabilizers such as gum guaiac,nordihydroguaiaretic acid, propyl gallate, thiodipropionic acid or itshigher alkyl esters, butylated hydroxyanisole, lecithin, citric acid,and phosphoric acid are usually included in the formulation.

The shortenings may be made entirely of the unhydrogenated, partiallyhydrogenated, and fully hydrogenated products of this invention; eitherone of the base oil or the hard fat may comprise such products; or saidproducts may be blended with other soft oils such as partially hardenedor unhardened cottonseed oil or partially hardened or unhardened soybeanoil to give a base oil of the desired degree of hardness. In general,interesterification in the liquid phase with an alkaline catalyst of anygiven fully hydrogenated vegetable or animal fat mixture improves, bycomparison with the uninteresterified fat, the crystal habits of the fatinsofar as they affect the smooth, shiny appearance of the finishedshortening. The same is true to an even more marked extent for hard fatsmade from the interesterified mixtures of this invention. Thus, variouscompositions containing said products include:

Example VI Percent Partially hydrogenated interesterified fat mixture,

iodine value 65-80 -98 Fully hardened interesterified fat 2-5 ExampleVII Example VIII Partially hardened cottonseed oil, iodine value 65-80Fully hardened interesterified mixture Example Mixture of partiallyhardened soybean oil and unhydrogenated interesterified mixture, iodinevalue of total mixture 65-80 95-98 The foregoing shortening compositionsof Examples VI to XII may contain, in addition to the triglyceridemixtures specified, emulsifiers, antioxidants, and stabilizers of thetypes and proportions previously indicated.

The interesterified mixture in the foregoing examples is a randomlyredistributed triglyceride mixture of at least two fats, the mixturecontaining 20-27% C acids and 73-80% C acids in the total C and C acids,and not greater than 5% of acids other than C and C acids as previouslydescribed herein and as typified in Examples I-V. Molecularly rearrangedlard is lard heated in the liquid phase in the presence of an alkalineinteresterification catalyst under the procedures outlined in U. S.Patent Nos. 2,571,315 and 2,625,478-87 to randomly redistribute thefatty acyl radicals of the lard.

The utility of the products of the instant invention as ingredients inshortenings may be further understood from the following examples.

Example XIII Melting Minutes Point,

200 C. Samples were taken during the hardening and analyzed as follows;

Melting Iodine Titer, Refractive Index P olfint, N 0. 0.

After cooling, the final hardened sample shrunk from the sides of thecontainer in a manner similar to 60 titer hardened cottonseed oil. Anexamination of the X-ray pictures of the samples showed that it hadcrystallized in the desirable beta prime crystal form, the same form ascottonseed oil.

It is thus apparent from the foregoing example that a fully hardenedinteresterification mixture of 60% lard and 40% soybean oil behaves likea fully hardened cottonseed oil. In order to further investigate thecharacteristics of the foregoing mixture, a shortening was made usinginteresterified mixture of 60% lard and 40% soybean oil, the base oil ofthe shortening being partially hardened and the'plasticizer being fullyhardened. Results are reported in the following examples.

Example XIV Melt- Special Analyses Sample Softening mg Iodine N0. Point,Point, o.

F. F. lin. llen. arach. conj.

Percent Percent Percent Percent Sample No. 1 was an unhydrogenated,interesterified mixture of a 60:40 mixture of lard and soybean oil.Sample No. 2 was the same interesterified mixture hardened from arefractive index of 42.6 to 40.0.

A shortening was formulated from the partially hardened interesterifiedmixture immediately preceding and of the characteristics indicated inthe above table and 10% ofthe 62.4 C. titer hard fat of Example XIII.The mixture was chilled, and the shortening submitted for a baking test.

A pound cake was prepared with the synthetic triglyceride oilshortening. After baking, the pound cake had a specific gravity of 0.750and a volume of 1390 cc. The shortening had a wet cream specific gravityof 0.665.

Example XV A second similar interesterified composition of a 60:40lard-soybean oil mixture was prepared, and the base oil was partiallyhardened from a refractive index of 42.5 to 40.2. Analysis before (No.l) and after (No. 2) partial hardening were:

Melt- Special Analyses Sample Softening ing Iodin N0. Point, Point, N0.

F. lin. llen. arach. 001%.

Percent Percent Percent Percent 1 90. 0 25. 7 3. 3 2. 5 0. 37 2 84 9378. 7 l5. 3 0. 72 0. 07 O. 37

Ref. Soft. Melt. d. Cloud Titer, Sample No. Index Pt., Pt., No. Pt., C.

F. F. F.

A sample of a blend of 85% of the partially hardened interesterifiedbase oil and of the fully hardened interesterified product was chilled,and the performance of the shortening in a pound cake was observed. Thepound cake had a specific gravity of 0.740 and a 1485 cc. volume. Wetcream specific gravity was 0.850. Other constants of the shorteningblend were: softening point, 125 F.; melting point, 131 F.; and iodinenumber, 67.1.

The pound cake baking test is commonly used as a means to evaluate thebaking properties of a shortening. The test employed in the foregoingexamples is described in U. S. Patent No. 2,625,478.

The interesterified fats of this invention may be used as an ingredientof margarine. Margarine, sometimes referred to as oleomargarine andbakers margarine, is a water-in-oil emulsion formed by combining milkfluids with an edible, soft triglyceride fat by churning, followed bychilling, to produce a solidified plastic product. A few tenths of onepercent of an emulsifying agent such as vegetable lecithin, monoanddiglycerides, and sodium monostearin sulfoacetate is generally includedto stabilize the emulsion against separating. For a more detaileddiscussion of margarine and its method of manufacture, reference is madeto the A. E. Bailey, text, supra, pp. 272-291.

This aspect of the invention may be further understood from thefollowing examples.

Example XVI 1620 pounds of P. S. lard and 1080 pounds of soybean oilwere dried to a moisure content of 0.027%. The mixture was heated to 212F. and while being agitated, 10 pounds of sodium methylate was added.Agitation and temperature was maintained for one hour after which timethe temperature was reduced to 135 F. After two hours, about 150 poundsof water was added to neutralize the catalyst and hydrate the soapswhich were removed by settling, followed by a water Wash with 300 poundsof water and a light bleach with diatomaceous earth.

The fat was then hydrogenated to an iodine value of 64.7. The oil had anFAC softening point of 93 F., an FAC melting point of 104 R, whichconstants very closely resemble those of cottonseed oil hydrogenated tothe same iodine value. After deodorizing, the fat was made intomargarine, which had desirable plastic properties at refrigeration,room, and body temperatures, and good get away in the mouth.

Thus, a margarine prepared with the interesterified fats of thisinvention would contain the following basic ingredients.

Example XVII Percent Interesterified fat 1 At least 80 Milk, skim orwhole 14-18 Emulsifying agent 0.1-1.0

Salt 2.254.0

Minimum fat under present federal standards. Other minor ingredients mayinclude preservatives such as sodium benzoate, vitamin concentrates,artificial coloring, and butter flavoring compositions.

Also, the interesterified mixtures may be blended with other naturalfats and fractions thereof such as cottonseed oil, soybean oil, neutrallard, molecularly rearranged lard, peanut oil, oleo oil, oleostearine,corn oil, coconut oil, whale oil, and oleo stock in the manufacture ofmarga'rine. Said interesterified mixtures are excellent substitutes forcottonseed oil, soybean oil, and peanut oil as margarine ingredients andmay be blended therewith in any desired proportion. The other fatsmentioned above are employed in lesser amounts than the interesterifiedfats in the most desirable margarine products.

The infrared absorption spectrum curves in the area from 13.75 to 13.90microns (or light frequencies of 727 to 710 cm.- for fully hydrogenatedcottonseed oil, fully hydrogenated lard, fully hydrogenated soybean,oil, and a fully hydrogenated interesterified 60:40 lard-soybean oilmixture provide additional information relative to the comparativephysical characteristics of these fats. The spectrum curve forhydrogenated cottonseed oil had twin peaks at 13.75 and 13.91 microns;hydrogenated soybean oil had twin peaks dissimilar to the peaks ofhydrogenated cottonseed oil at the same wave lengths; hydrogenated lardhad only a single peak at 13.96 microns; and the hydrogenatedinteresterified mixture of lard and soybean oil had twin peaks verysimilar to the peaks of hydrogenated cottonseed oil at 13.75 and 13.91microns. The techniques involved in the above study are described inApplication of infra-red spectrometry to fatty acid derivatives, by R.T. OConnor, 32 Jour. Am. Oil Chem. Soc., 1-15 (1956).

Obviously many modifications and variations of the inventionhereinbefore set forth may be made without departing from the spirit andscope thereof, and therefore only such limitations should be imposed asare indicated in the appended claims.

I claim:

1. A synthetic triglyceride fat which comprises an interesterifiedmixture of at least two fatty triglyceride compositions, each of saidfatty triglyceride compositions having a substantially stable betacrystal structure, said mixture containing fatty acyl componentsapproximating 7380% C acids and 2027% C acids of the total C and Cacids, the C and C acids comprising at least of the total acids, thefatty acyl radicals being randomly redistributed between the glycerylradicals of the mixture.

2. A synthetic triglyceride fat which comprises an interesterifiedmixture of at least two fatty triglyceride compositions, each of saidfatty triglyceride compositions having a substantially stable betacrystal structure, said mixture containing fatty acyl componentscomprising 73-80% C acids and 2027% C acids of the total C and C acids,the C and C acids comprising at least 95% of the acyl components, thefatty acyl radicals being randomly redistributed between the glycerylradicals of the mixture, the crystals of said interesterified producthaving a beta prime crystal X-ray diffraction pattern.

3. A synthetic hard fat which comprises a hydrogenated, interesterifiedmixture of at least two fatty triglyceride compositions, each of saidfatty triglyceride compositions having a substantially stable betacrystal structure, said mixture containing fatty acyl componentscomprising 7380% C acids and 2027% C acids of the total C and C acids,the C and C acids comprising at least 95 of the acyl components, thefatty acyl radicals being randomly redistributed between the glycerylradicals of the mixture, said hard fat having a beta prime crystal X-raydiffraction pattern and a titer of at least about 50 C. Y

4. A synthetic triglyceride fat which comprises an interesterifiedmixture of at least one fat high in C acid content from the groupconsisting of lard, palm oil, stearine portions thereof, and cottonseedoil stearine and at least one fat high in C content from the groupconsisting of soybean oil, peanut oil, olive oil, sunflower oil, sesameoil, corn oil, linseed oil, and safflower oil, said fats being presentin a ratio such that the C acids comprise 20-27% of the total C and Cacids and the C 9 acids comprise 73-80% of the total C and C acids, thefatty acyl radicals being randomly redistributed between the glycerylradicals of the mixture.

5. A synthetic hard fat which comprises a hydrogenated interesterifiedmixture of at least one fat high in C acid content from the groupconsisting of lard, palm oil, stearine portions thereof, and cottonseedoil stearine and at least one fat high in C content from the groupconsisting of soybean oil, peanut oil, olive oil, sunflower oil, sesameoil, corn oil, linseed oil, and saifiower oil, said fats being presentin a ratio such that the C acids comprise 20-27% of the total C and Cacids and the C acids comprise 73-80% of the total C and C acids, thefatty acyl radicals being randomly redistributed between the glycerylradicals of the mixture, said hydrogenated interesterified mixturehaving a titer of at least 6. A synthetic triglyceride fat whichcomprises the interesterified mixture of lard and soybean oil, said lardand soybean oil being present in a ratio such that the total C acidscomprise 20-27% of the total C and C acids, the fatty acyl radicals ofsaid mixture being randomly redistributed between the glyceryl radicalsof said mixture.

7. A synthetic hard fat which comprises the interesterified mixture oflard and soybean oil, said lard and soybean oil being present in a ratiosuch that the total C acids comprise 20-27% of the total C and C acids,the fatty acyl radicals of said mixture being randomly redistributedbetween the glyceryl radicals of said mixture, said interesterifiedmixture having a titer of at least 50 C. and a beta prime crystal X-raydiffraction pattern.

8. A plastic shortening which comprises a blend of soft fat and hardfat, said hard fat comprising a hydrogenated, interesterified mixture ofat least two fatty triglyceride compositions, eachof said fattytriglyceride compositions having a substantially stable beta crystalstructure, said mixture containing fatty acyl components comprising73-80% C acids and 20-27% C acids of the total C and C acids, the C andC acids comprising at least 95% of the acyl components, the fatty acylradicals being randomly redistributed between the glyceryl radicals ofthe mixture, said hard fat having a beta prime crystal X-ray diffractionpattern and a titer of at least about 50 C.

9. A plastic shortening which comprises a blend of soft fat and hardfat, said hard fat comprising the interesterified mixture of lard andsoybean oil, said lard and soybean oil being present in a ratio suchthat the total C acids comprise 20-27% of the total C and C acids, thefatty acyl radicals of said mixture being randomly redistributed betweenthe glyceryl radicals of said mixture, said interesterified mixturehaving a titer of at least 50 C. and a beta prime crystal X-raydiffraction pattern.

10. A margarine which comprises a water-in-oil emulsion of a compositioncomprising at least about 80% triglyceride fat, 14-18% milk, and smallamounts of salt and an emulsifying agent, said triglyceride fatcomprising an interesterified mixture of at least two fatty triglyceridecompositions, each of said fatty triglyceride compositions having asubstantially stable beta crystal structure, said mixture containingfatty acyl components approximately 73-80% C acids and 20-27% C acids ofthe total C and C acids, the C and C acids comprising at least 95% ofthe total acids, the fatty acyl radicals being randomly redistributedbetween the glyceryl radicals of the mixture.

11. A margarine which comprises a water-in oil emulsion of a compositioncomprising at least about triglyceride fat, 14-18% milk, and smallamounts of salt and an emulsifying agent, said triglyceride fatcomprising an interesterified mixture of at least one fat high in C acidcontent from the group consisting of lard, palm oil, stearine portionsthereof, and cottonseed oil stearine and at least one fat high in Ccontent fromthe group consisting of soybean oil, peanut oil, olive oil,sunflower oil, sesame oil, corn oil, linseed oil, and safflower oil,said fats being present in a ratio such that the C acids comprise 20-27%of the total C and C acids and the C acids comprise 73-80% of the totalC and C acids, the fatty acyl radicals being randomly redistributed between the glyceryl radicals of the mixture.

12.. A margarine which comprises a water-in-oil emulsion of acomposition comprising at least about 80% interesterified triglyceridefat, 14-18% milk, and small amounts of salt and an emulsifying agent,said triglyceride 'fat comprising the interesterified mixture of lardand soybean oil, said lard and soybean oil being present in a ratio suchthat the total C acids comprise 20-27% of the total C and C acids, thefatty acyl radicals of said mixture being randomly redistributed betweenthe glyceryl radicals of said mixture.

13. A method of preparing a synthetic triglyceride fat which comprisesmixing at least two fatty triglyceride compositions, each of said fattytriglyceride'compositions having a substantially stable beta crystalstructure, the mixture of said fatty triglyceride compositionscontaining fatty acyl components comprising approximately 73-80% C and20-27% C acids of the total C and C acids, the C and C acids comprisingat least of the total acids; and thereafter heating the mixture of fattytriglyceride compositions to at least about 50 C. in the presence of analkaline catalyst so as to randomly redistribute the acyl radicals ofsaid fatty triglyceride compositions.

14. A method of preparing a synthetic triglyceride fat which comprisesmixing at least two fatty triglyceride compositions, each of said fattytriglyceride compositions having a substantially stable beta crystalstructure, the mixture of said fatty triglyceride compositionscontaining fatty acyl components comprising approximately 73-80% C and20-27% C acids of the total C and C acids, the C and C acids comprisingat least 95 of the total acids, at least one of the fatty triglyceridecompositions having a high C acid content, said composition beingselected from the group consisting of lard, palm oil, stearine portionsthereof, and cottonseed oil stearine, and at least one fattytriglyceride composition having a high C content, which composition isselected from the group consisting of soybean oil, peanut oil, oliveoil, sunflower oil, sesame oil, corn oil, linseed oil and safflower oil;and thereafter heating the mixture of fatty triglyceride compositions toat least about 50' C. in the presence of an alkaline catalyst so as torandomly redistribute the acyl radicals of said fatty triglyceridecompositions.

References Cited in the file of this patent UNITED STATES PATENTSMattikow June 2, 1953 OTHER REFERENCES Chemical Reviews, Vol. 29, No. 2,October 1941, pp. 377 and 378.

1. A SYNTHETIC TRIGLYCERIDE FAT WHICH COMPRISES AN INTERESTERIFIEDMIXTURE OF AT LEAST TWO FATTY TRIGLYCERIDE COMPOSITIONS, EACH OF SAIDFATTY TRIGLYCERIDE COMPOSITIONS HAVING A SUBSTANTIALLY STABLE BETACRYSTAL STRUCTURE, SAID MIXTURE CONTAINING FATTY ACYL COMPONENTSAPPROXIMATING 73-80% C15 ACIDS AND 20-27% C16 ACIDS OF THE TOTAL C16 ANDC18 ACIDS, THE C16 AND C18 ACIDS COMPRISING AT LEAST 95% OF THE TOTALACIDS, THE FATTY-ACYL RADICALS BEING RANDOMLY REDISTRIBUTED BETWEEN THEGLYCERYL RADICALS OF THE MIXTURE.
 13. A METHOD OF PREPARING A SYNTHETICTRIGLYCERIDE FAT WHICH COMPRISES MIXING AT LEAST TWO FATTY TRIGLYCERIDECOMPOSITIONS, EACH OF SAID FATTY TRIGLYCERIDE COMPOSITIONS HAVING ASUBSTANTIALLY STABLE BETA CRYSTAL STRUCTURE, THE MIXTURE OF SAID FATTYTRIGLYCERIDE COMPOSITIONS CONTAINING FATTY ACYL COMPONENTS COMPRISINGAPPROXIMATELY 73-80% C18 AND 20-27% C16 ACIDS OF THE TOTAL C16 AND C18ACIDS, THE C16 AND C18 ACIDS COMPRISING AT LEAST 95% OF THE TOTAL ACIDS;AND THEREAFTER HEATING THE MIXTURE OF FATTY TRIGLYCERIDE COMPOSITIONS TOAT LEAST ABOUT 50%C. IN THE PRESENCE OF AN ALKALINE CATALYST SO AS TORANDOMLY REDISTRIBUTE THE ACYL RADICALS OF SAID FATTY TRIGLYCERIDECOMPOSITIONS.